Chicken And Rice With Peas And Scallions - cooking recipe

Ingredients

4 boneless skinless chicken breasts
salt
ground black pepper
1/2 cup unbleached all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 onion, minced
1 1/2 cups instant rice
3 garlic cloves, minced
red pepper flakes, a pinch (or to taste)
1 1/2 cups low sodium chicken broth
1 cup frozen peas
5 scallions, sliced thin
2 tablespoons fresh lemon juice

Preparation

Pat chicken dry with paper towels and season with salt and pepper.
Dredge chicken in flour to coat and shake off excess.
Heat oil in a large nonstick skillet over med-high heat until just smoking.
Brown chicken well on one side, about 5 minutes.
Transfer chicken to plate and set aside.
Add butter to skillet and return to medium heat until melted.
Add onion and 1/2 teaspoon salt; cook until softened, about 5 minutes.
Stir in rice, garlic, and red pepper flakes; cook until fragrant, about 30 seconds.
Stir in broth, scraping up any browned bits.
Nestle chicken into rice, browned-side up.
Cover and cook on med-low heat until liquid is absorbed and thickest part of chicken is 160\u00b0 on instant-read thermometer, about 10 minutes.
Transfer chicken to clean plate.
Off heat, sprinkle peas over rice and cover, let warm through, about 2 minutes.
Add scallions and lemon juice and gently fold into rice.
Season with salt and pepper to taste and serve with chicken.